Food

Smoked Pork Shoulder (Pulled Pork)

By Ryan Hurd · Published Aug 7, 2026

This pulled pork follows the same approach that's worked so well for my brisket — same Pit Boss CS1600, same dual pellet tube trick to layer in extra smoke flavor throughout the cook. It's a method I've dialed in over time, and the results speak for themselves: an Indiana hog farmer and, separately, the manager of a Tennessee BBQ joint have both tasted it and called it some of the best pulled pork they've had — high praise coming from two people who know pork and barbecue better than most. The dual pellet tube setup is really what sets this apart. Running two tubes alongside the main smoke means more consistent smoke exposure over the entire cook, rather than relying on the Pit Boss alone to carry that flavor. It's a small addition that makes a noticeable difference, especially on a cut like pork shoulder that benefits from long, steady smoke penetration. Beyond the equipment, this comes down to the fundamentals: a solid rub, patience through the stall, and pulling the meat at the right internal temperature so it shreds cleanly without drying out. It's the same discipline that makes the brisket work, just adapted for pork's different fat content and cook time. Getting that kind of feedback from two different people who actually work with hogs and barbecue for a living is the kind of validation that makes all the dialing-in worth it — and it's part of what keeps me coming back to refine this recipe further.